Lobia Masala Curry / Karamani masala curry

 We use Lobia or cow peas/Karamani in sundal.This karamani masala is spicy and tangy and pairs well with roti and hot rice.
INGREDIENTS
Cowpeas/karamani
1/2 cup
Cumin seeds
1tsp
Onion
2
Tomato
4
Ginger garlic paste
1/2tsp
Green chillies
2
Coriander powder
2tsp
Chilli powder
1tsp or less
Turmeric powder
1/8th tsp
Salt
to taste
Water
nearly 1 cup
Coriander
2tbsp
Oil
1tbsp

PREPARATION
Soak the cowpeas overnight. After it has soaked well, drain the excess water and keep aside.
Cut the onion , tomatoes and chillies finely.
Heat oil in a small pressure pan and when sufficiently hot add the cumin seeds. When it starts to sizzle, add the cut onions and saute till it becomes transparent.
Add the ginger garlic paste and saute for few seconds
Now add the tomatoes and cook till the tomatoes become mushy
Add coriander powder, turmeric powder, chilli powder and salt, Mix well and cook for 2 minutes
Now add the soaked cowpeas, mix well and 1 cup of water.
Taste for salt and make adjustments if necessary.
Close the pressure pan , put the weight on it and cook up to 4 whistles
Let the pressure release completely, now you can open it.
Add coriander to it and mix well. If it is watery, continue to cook in open without the lid for 3-4 minutes.
Serve warm with roti of your choice.

Linking this to My legume love Affair hosted by Kalyani

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